24 resort sous chef jobs found

Directs, controls and co-ordinates the activities of all cooks engaged in preparing and cooking food, to maintain an efficient, profitable and smooth food service at all times.  2.    Develops attractive menus and creates standard recipe cards with pictures according to the resort’s policy. 3.    Inspects and monitor storerooms, refrigerators and freezers daily to ensure no wastage. Continuously checks that food products are stored in proper containers at the appropriate storing temperatures. 4.    Control costs by minimising spoilage, utilising food surpluses and portion controls.  5.    Ensures that only the freshest and highest quality products in the market are purchased for all kitchen outlets. 6.    Operates all kitchen outlets at an acceptable food and staff cost. Monitors all kitchen operating costs and takes corrective action, when necessary, to reduce expenses. 7.    Ensures that all food is prepared and served according to the standard set by the resort. 8.    Does and...

Collaborate with the Executive Chef to design and develop a diverse and innovative plant-based menu. Research new ingredients, experimenting with recipes, and ensuring that the menu caters to a wide range of dietary preferences Oversee the preparation and cooking of plant-based dishes to maintain consistent quality and presentation.  Responsible for executing complex recipes and ensuring that all dishes are prepared to the highest standards. Source fresh and high-quality plant-based ingredients, focusing on locally-sourced and sustainable options whenever possible.  Work closely with suppliers and farmers to ensure the availability of the best produce. Assist the Executive Chef in managing the day-to-day operations of the kitchen. This includes organizing work schedules, assigning tasks to kitchen staff, and ensuring a smooth workflow during busy service hours. Provide guidance and mentorship to junior kitchen staff, including line cooks and prep cooks, ensuring they...

Directs, controls and co-ordinates the activities of all cooks engaged in preparing and cooking food, to maintain an efficient, profitable and smooth food service at all times.  2.    Develops attractive menus and creates standard recipe cards with pictures according to the resort’s policy. 3.    Inspects and monitor storerooms, refrigerators and freezers daily to ensure no wastage. Continuously checks that food products are stored in proper containers at the appropriate storing temperatures. 4.    Control costs by minimising spoilage, utilising food surpluses and portion controls.  5.    Ensures that only the freshest and highest quality products in the market are purchased for all kitchen outlets. 6.    Operates all kitchen outlets at an acceptable food and staff cost. Monitors all kitchen operating costs and takes corrective action, when necessary, to reduce expenses. 7.    Ensures that all food is prepared and served according to the standard set by the resort. 8.    Does and...

Junior Sous Chef Hire Date : November 2023 Salary: RM2,800.00 – RM3,200.00   Job Description   ·         Manage, organize and ensure the smooth running of your particular kitchen section. ·         Assist in the planning, schedule, record and training of new and existing staff in order to meet all standards required by the management of the resort. ·         Assist and reporting to Executive Chef, assists in preparing duty rosters, taking expected volumes of business into consideration. ·         Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels. ·         Professionally active, self-motivated and involved in every aspect of the kitchen operation. Supervises, directs, guides and corrects kitchen staff when necessary. ·         Ensures all the food presentation are uniform in content, taste,...

Main Duties Administration Assists to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. Assists to prepare and update Departmental Operations Manuals as appropriate. Assists to conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.   Customer Service Ensures that all associates deliver the brand promise and provide exceptional guest service at all times. Ensures that associates also provide excellent service to internal customers in other departments as appropriate. Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Maintains positive guest and colleague interactions with good working relationships....

Chef de Partie Desaru, 82200 Bandar Penawar, Johor, Malaysia Full-time Company Location: Anantara Desaru Coast Resort & Villas Company Description A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description *𝐂𝐚𝐧𝐝𝐢𝐝𝐚𝐭𝐞 𝐰𝐡𝐨 𝐡𝐚𝐬 𝐌𝐚𝐧𝐝𝐚𝐫𝐢𝐧 s𝐩𝐞𝐚𝐤𝐢𝐧𝐠 𝐩𝐫𝐨𝐟𝐢𝐜𝐢𝐞𝐧𝐜𝐲 & ability 𝐰𝐢𝐥𝐥 𝐡𝐚𝐯𝐞 𝐚𝐝𝐝𝐞𝐝 𝐚𝐝𝐯𝐚𝐧𝐭𝐚𝐠𝐞 𝐭𝐨 𝐛𝐞 𝐬𝐡𝐨𝐫𝐭𝐥𝐢𝐬𝐭𝐞𝐝* Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its...

Executive Sous Chef Desaru, 82200 Bandar Penawar, Johor, Malaysia Full-time Company Location: Anantara Desaru Coast Resort & Villas Company Description A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description As an Executive Sous Chef you will be second in command and report directly to the Executive Chef. As such you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of international dishes, including French, Italian, and fusion cooking. The Executive...

Under responsibilities of Chef de Cuisine / Sous Chef Responsible and coordinates the production and the distribution defined by the Chef Service, decoration and supervision of the restocking of the cold and hot buffets Respecting and applying hygiene and safety procedures Ensure the set-up of buffets in the conditions required by schedules, presentation, taste and temperature Supervises and motivates its team (minimum 4 persons) To respect all of the menu that has been standardize Work together with other nationalities as well Help to promote and participate to various activities, events and sharing moments in the resort Your Profile: Willing to relocate to  Club Med Cherating, Kuantan Diploma/Bachelor Degree in Culinary arts or similar certification compulsory Experience at 4 or 5 stars hotel or resort preferred Having valid passport with minimum 2 years validity is a plus Energetic and positive thinking Good physical...

Be always punctual for scheduled shifts and keep a good attendance record. Maintain high cooking standard with the basic cooking skills and the hygiene regulation. Work closely with the Chefs to ensure the kitchen is running smoothly and efficiently. Prepare and cook the food dishes according to the recipes consciously. Inform your direct superior about the stock control. Attend and assist to every food training conducted by the Sous-Chef or the Chef Ensures that customers are served quality food at all times. Check the products upon delivery in accordance with the purchase order and invoice. Make sure there is a good food rotation in the store room, refrigerator and freezer. Be responsible for proper storage, labeling and use all food supplies to prevent unnecessary spoilage and to maintain cost control. Maintain the usual kitchen hygiene standard on a daily base, inside & outside. Keeps the kitchen, dishes and storage areas clean and organized....

Be always punctual for scheduled shifts and keep a good attendance record. Maintain high cooking standard with the basic cooking skills and the hygiene regulation. Work closely with the Chefs to ensure the kitchen is running smoothly and efficiently. Prepare and cook the food dishes according to the recipes consciously. Inform your direct superior about the stock control. Attend and assist to every food training conducted by the Sous-Chef or the Chef Ensures that customers are served quality food at all times. Check the products upon delivery in accordance with the purchase order and invoice. Make sure there is a good food rotation in the store room, refrigerator and freezer. Be responsible for proper storage, labeling and use all food supplies to prevent unnecessary spoilage and to maintain cost control. Maintain the usual kitchen hygiene standard on a daily base, inside & outside. Keeps the kitchen, dishes and storage areas clean and organized....

Responsibilities ~   Report and support Executive Sous Chef in daily operations. ~ In charge of daily operations and duties assigned by Superior to meet standard & quality. To ensure food consistency at all times. ~ To check on inventory and ensure food costing is within acceptable range. ~ Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. ~ Skill in managing subordinates. ~ Establishing and maintaining effective inter-departmental working relationships. ~ Checks periodically expiry dates and proper storage of food items in the section. Requirement ~ Diploma in Culinary. ~ At least 3 years' experience cooking in a well-established restaurant or full-service hotel.

Job Description Job Responsibilities: To assist the Sous Chef or Junior Sous Chef in establishing and maintaining effective employee relations. To inform the Sous Chef or Junior Sous Chef of any complaints or any other problems that may arise. To ensure that any orders, or decisions taken by the Sous Chef or Junior Sous Chef are strictly followed up. To assist the Sous Chef or Junior Sous Chef in ensuring that all SOP(s) are properly implemented and carried out efficiently. To react to all daily operating problems and complaints rose and to offer solutions. To undertake any other duties assigned from time to time by the Sous Chef or Junior Sous Chef. To assist the Sous Chef or Junior Sous Chef in maintaining effective and cordial Guests relations and to take the initiative to achieve service excellence. To supervise activities of staff, to implement job allocations and to ensure an effectiveness in his section of the kitchen. To make recommendations to the...

Sous Chef Hire Date : November 2023 Salary: RM3,200.00 – RM3,500.00   Job Description   ·         Assists to ensure that Kitchen activities are aligned with the Business Strategy, and that the Hotel Actions have been implemented where appropriate. ·         Assists in the preparation and updates of individual Departmental Standard Operations Procedures. ·         Assists to conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary. ·         Ensures that employees also provide excellent service to internal customers in other departments as appropriate. ·         Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up. ·         Maintains positive guest and colleague interactions with good working relationships. ·...

Executive sous chefs are in charge of the kitchen and are responsible for overseeing all the activities that get played out there. It entails managing the kitchen and monitoring food preparation, delivering and presentation throughout the opening hours of the restaurant. His/her role also involves controlling activities at service times for meals, be it the first meal of the day, lunch or dinner. The executive sous chef is required to report to the Executive Chef on the activities of the kitchen, since the executive chef may not always be available in the kitchen to directly monitor activities. He/she has the duty of coordinating all the sections in the kitchen.  Efficient running of kitchen operations is the main responsibility of the executive sous chef and he/she is required to oversee food preparation and ensure their appropriate presentation to clients. He/she has the duty of analyzing level of quality of food prepared before such food gets to the clients. All food...

Preparing, cooking, and presenting high-quality dishes within the specialty section. Assisting the executive chef and sous chef to   define menu   concepts and develop dishes. Helping with the management of health and safety practices. Monitoring supplies and assisting with   recipe costing   and   inventory control . Operate and maintain all department equipment and report any problems.

Hotel Maluri, a longstanding independent boutique hotel, is being thoughtfully re-imagined to combine the best of Malaysian hospitality and charm. The owner has sought to bring the finest elements of design, service and cuisine to an authentic and unique local neighborhood that reflects the diversity of Malaysia. The   Senior Sous Chef- Banquet Kitchen   is an experienced culinary professional who oversees the preparation of food items for banquets and events as per client orders or as assigned by Hotel or Events Management in accordance with production requirements and hotel quality standards while overseeing the staff of the Banquet Kitchen. The   Senior Sous Chef- Banquet Kitchen   will work hard to provide Hotel Maluri and its clients with the very best quality of Events and Banquets Food while running a clean, safe and well-managed kitchen that meets all Halal requirements and ensures the financial success of the business. They will be expected to exemplify Hotel...

Summary:  To develop and maintain the highest standard of quality as they relate to presentation, supervision and control of food and beverage service along with the cashiering transaction.   Responsibilities: Supervise the work of team members, closely in order to provide courteous and efficient service to all guests. Ensure the correct sequence of service beyond expectations is done. Assist in the weekly training of the team member to maintain the highest possible service standards in a first class manner. Conducts in a manner expected of a Supervisor commanding respect from fellow employees and help construct a strong team atmosphere.   Other Considerations: -          To develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for all dining periods. -          Train, supervise and discipline all outlet team members. -          Maintain a friendly yet...

At Shangri-La Hotels & Resorts, we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.   Located at the heart of the Kuala Lumpur city Centre,  Traders Hotel  by Shangri-La is looking for an  Sous Chef/ Chef De Cuisine (Specialty Grill) .   As  Sous Chef/ Chef De Cuisine (Specialty Grill) we rely on you: Control of quality and quantity of produced items. Menu Planning & Theme Events & Offering. Sets and maintains service standards by clearly describing standards and constantly comparing performance to standards. Communicates to Main Kitchen items required for the...

JOB SUMMARY Serves as the property Manager on Duty and oversees all property operations, ensuring that the highest levels of hospitality and service are provided. Represents property management in resolving any guest related situation. Manages the flow of questions and directs guests within the lobby. Serves as Guest Relations Manager and handles the tracking of service issues. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 2 years experience in the guest services, front desk, or related professional area. OR • 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required. CORE WORK ACTIVITIES Leading Guest Services Teams • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity;...

·         To prepare mise-plus ·         To set up buffet breakfast In Coffee House daily basis. ·         To check raw item quality inside chiller and freezer regularly.   ·         To check the quality and quantity all the delivery item from suppliers. ·         To prepare morning breakfast for coffee house on daily basis. ·         To record dry goods inventory in storage ·         To prepare fruits basket when required. ·         To follow food safety and hygiene policies. ·         To check daily stock and inform Junior Sous Chef on item to be order from suppliers. ·         To make sure kitchen is well organized, tidy, clean and no risk of cross contamination ·         To make sure all food prepare in good quality according to standard. ·         To prepare take away food as per request. ·         To report any missing items and obtains replacement to avoid delay in service. ·         To...